Yield: 4 -6 serving
|3 pounds||Chicken, cut up|
|2 larges||Onions, sliced, divided|
|2 tablespoons||Peanut oil|
|2 \N||Inches fresh ginger, peeled|
|\N \N||. and choppes|
|7 \N||Dried chile pequins*|
|2 teaspoons||Ground coriander|
|½ teaspoon||Ground nutmeg|
|4 \N||Green onions, chopped,|
|\N \N||. including greens|
* NOTE: Chile pequins are small and red. Any small, hot pepper may be substituted. If you prefer a less fiery broth, use fewer peppers, seed them, or omit them completely.
Cover the chicken and half the onions with water and bring to a boil.
Reduce the heat and simmer until the chicken is done, about 1 hour.
Remove the chicken; strain and save the broth.
Saute the remaining onion and the ginger in the oil until the onion is soft. Stir in the chiles and spices and saute for 2 more minutes.
Add the mixture to the chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes.
Remove the skin from the chicken, pull the meat from the bones and shred or chop the meat into bite-sized pieces. Add the chicken and the vermicelli to the broth and heat until the vermicelli is soft.
Garnish with the green onions and serve.
Nutritional analysis per serving: 507 CALORIES; 18.7g FAT (4.4g SAT); 138mg CHOLESTEROL; 322mg SODIUM. Percentage of calories from fat: 33.
From "The Fiery Cuisines," by Dave DeWitt and Nancy Gerlach (Ten Speed, $11.95), as seen in "The Olympian," 3/22/95.
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 03-26-95